Old Fashioned Cherry Cobbler
Planning a summer barbecue or picnic to the park? Then you need this Old Fashioned Cherry Cobbler recipe to finish off your summer meal. If you have memories of visiting Grandma and helping her pit fresh cherries so she could make Cherry Cobbler for dessert than you are going to love this easy Old Fashioned Cherry Cobbler recipe.
Ah..... the dog days of summer. It seems like the scorching temperatures are still rising here down south. The afternoon thunder showers help cool it off a bit but then the humidity soars.
The only way to get some relief is to make a summer dessert recipe like Old Fashioned Cherry Cobbler. Then I have something to look forward to besides the summer heat and rain.
Watch my Old Fashioned Cherry Cobbler recipe Video
This Old Fashioned Cherry Cobbler recipe comes from one of my old and dusty vintage cookbooks that was published way back in 1939. I made some adjustments to make it a little more stable.
The cobbler biscuit topping recipe needed a bit more flour than the vintage cobbler recipe called for. It was way too runny. Otherwise this is a delicious not too sweet cobbler biscuit recipe. You could use the cobbler biscuit recipe for any type of cobbler.
This cobbler biscuit topping recipe will work no matter what cobbler flavor you decide to make.
I did use my own home canned cherry cobbler filling to make this Old Fashioned Cherry Cobbler recipe. You know Grandma back in the 40's had to use cherry cobbler filling she canned herself. There weren't cans of cherry pie filling at the corner store.
If you don't want to can your own cherry cobbler and pie filling you can substitute the quart of cherry cobbler for 2 cans of store bought cherry pie filling instead.
How To Make Old Fashioned Cherry Cobbler
Ingredients
- 1 quart Cherry Cobbler Filling or 2 cans cherry pie filling
- 1 ½ cup flour
- 2 tablespoon sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup cold butter
- ¼ cup milk
- 1 egg, slightly beaten
Directions
- Preheat oven to 400 F. degrees.
- Pour the cherry cobbler filling into a baking pan, set aside. I used an 9 inch round baking pan.
- Sift the flour, sugar, baking powder, salt and cinnamon into a bowl.
- Cut the butter into the dry ingredients until coarse crumbs form. Set aside.
- In a separate small bowl slightly beat the egg and add the milk.
- Pour the milk and egg into the bowl with the dry ingredients. Mix until just moistened.
- Drop by spoonfuls over the cherry cobbler filling.
- Bake for 18 to 22 minutes or until the cobbler topping is golden brown and cooked through the center.
- Makes 5- 6 servings depending on how large you make the mounds of biscuit topping.
Print the Old Fashioned Cherry Cobbler recipe below
Old Fashioned Cherry Cobbler
Ingredients
- 32 oz. Cherry Cobbler Filling or 2 cans cherry pie filling
Cherry Cobbler Biscuits
- 1 ½ cup flour
- 2 tablespoon sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup cold butter
- ¼ cup milk
- 1 large egg slightly beaten
Instructions
- Preheat oven to 400 F. degrees.
- Pour the cherry cobbler filling into a baking pan, set aside. I used an 9 inch round baking pan.
- Sift the flour, sugar, baking powder, salt and cinnamon into a bowl.
- Cut the butter into the dry ingredients until coarse crumbs form. Set aside.
- In a separate small bowl slightly beat the egg and add the milk.
- Pour the milk and egg into the bowl with the dry ingredients. Mix until just moistened.
- Drop by spoonfuls over the cherry cobbler filling.
- Bake for 18 to 22 minutes or until the cobbler topping is golden brown and cooked through the center.
- Makes 5- 6 servings depending on how large you make the mounds of biscuit topping.
Video
Notes
- Make blackberry, peach or apple cobbler by changing the fruit pie filling.
- Cobbler topping is an old fashioned drop biscuit that is a one bowl recipe.
Nutrition
Looking for more cherries recipes?
Here is a no pectin refrigerator Cherry Jam recipe for those want to enjoy cherry jam but don't want to fuss around with canning.
Kat (The Baking Explorer)
Such a classic dessert, it looks so yummy!